Flour Tortillas (Tortillas de Harina)

Add the dry ingredients with the shortening in the mixer and mix until everything incorporates and the shortening breaks up. It should look powdery but without chunks. Then add the hot water (bring it to boil and remove from heat to wait 2 minutes before adding it to the mixer), at least in 4 parts, and help with a spatula scraping the insides of the bowl to mix evenly. When everything incorporates well and the dough separates from the bowl; place it on the surface you are working, and knead a little to smooth it up for a ball; place it in the bowl and cover it with a cloth; let it rest for 20-30 minutes, this step is very important, and then portion in about 3 tbsp size balls, knead each ball and make “Testales.” Have a griddle on low to medium heat, and cook the tortilla on that side until it starts getting bubbles; flip it again and cook for about 15 seconds; it might be inflated; if so, don’t pop it because the hot air inside helps cook faster; one last flip and cook for another 15 seconds, keep an eye and ensure the dough has turned white and the tortilla gets brown circles, that’s a good sign of a cooked tortilla. Cook tortillas as you roll them up, you don’t want the dough to dry up, or your tortillas will be hard. Testales and uncooked tortillas can be stored in zip bags and saved in the fridge for up to 7 days and have them ready to cook.